Potato Soup

Name: Potato Soup
Prep time: 20 min
Cook time: 5 h 30 min
Total time: 5 h 50 min
Yield: 12 servings (3 quarts).
Ingredients: 3 pounds potatoes, peeled and cut into 1/2-inch cubes (8 cups); 1 large onion, chopped; 1 jar (7 ounces) roasted sweet red peppers, drained and chopped; 1 small celery rib, chopped; 6 cups chicken broth; 1/2 teaspoon garlic powder; 1/2 teaspoon seasoned salt; 1/2 teaspoon pepper; 1/8 teaspoon rubbed sage; 1/3 cup all-purpose flour; 2 cups heavy whipping cream, divided; 1 cup grated Parmesan cheese, divided; 8 bacon strips, cooked and crumbled; 2 tablespoons minced fresh cilantro

I decided to add some character to a basic potato chowder by adding roasted red peppers. The extra flavor gives a deliciously unique twist to an otherwise ordinary soup.—Mary Shivers, Ada, Oklahoma

Ingredients

3 pounds potatoes, peeled and cut into 1/2-inch cubes (8 cups)
1 large onion, chopped
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
1 small celery rib, chopped
6 cups chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1/8 teaspoon rubbed sage
1/3 cup all-purpose flour
2 cups heavy whipping cream, divided
1 cup grated Parmesan cheese, divided
8 bacon strips, cooked and crumbled
2 tablespoons minced fresh cilantro

Directions

Place first nine ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low until potatoes are tender, 5-6 hours.
Mix flour and 1/2 cup cream until smooth; stir into soup. Stir in 3/4 cup cheese, bacon, cilantro and remaining cream. Cook, covered, on low until slightly thickened, about 30 minutes. Serve with remaining cheese.

Test Kitchen tips

Any combination of potatoes will work in this recipe, but russet potatoes hold up best to the heat.

Nutrition Facts

1 cup: 289 calories, 19g fat (11g saturated fat), 59mg cholesterol, 848mg sodium, 23g carbohydrate (4g sugars, 1g fiber), 7g protein.

Originally published as Roasted Red Pepper & Parmesan Potato Chowder in Taste of Home Everyday Slow Cooker & One Dish Recipes 2009

Reviews

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Average Rating:

fhquilting

Jul 31, 2017

wonderful soup with a few changes: no flour and add 1 14 oz can of cream of corn. Used half and half instead of cream. I left out the cheese!
krucook

Feb 10, 2017

Delicious. Family loved it and I can't wait to make again. Thanks for sharing a great recipe with us. I agree, I think the cilantro adds so much to this recipe.
Sophiesmom01

Dec 31, 2015

I followed directions, this soup was not good and I'm being cordial. Pulled the leftover soup out of the fridge to heat up later and it had set up like jello due to all the flour used as the thickening agent. That is gross since this is supposed to be soup? Also agree, very bland could taste no seasoning including the cilantro. The onion flavor was overwhelming. Unhealthy soup, that's my last attempt at potato soup!
Kriparr

Feb 14, 2015

Creamy and hearty. The whole family loved it.
brianj58

Oct 12, 2014

I know this one is going to be AWESOME, simply love potato soup!!!
Jawrcp

Oct 11, 2014

I made this soup today for my family and they loved it! The only difference was I used fat free half and half instead of heavy cream, since that is what I had on hand and to cut down on the calories, cubed ham instead of the bacon and carrots to replace the peppers. I didn't add any extra spices and it wasn't bland as others have stated. It is so hearty and flavorful, the cilantro is a must! Thanks for the recipe, will definitely make this again!
LudlowFalls

Sep 8, 2014

~My entire family LOVED this soup! Other than switching out the peppers for a carrot (personal taste), I completely followed the recipe and we couldn't be happier! It is flavorful and rich, and really hits the spot. I will use the bread bowls next time and then this wonderful soup will be better than Panera Bread's!! Yes, it IS that good. It's a keeper!
mimirita

Mar 2, 2014

Rather bland, and I knew from years of experience that the sage & garlic would not even be noticed, so I doubled the amounts called for. Still turned out to be a very bland soup. Husband agreed. Would not make again.
Grillinguy

Jan 27, 2014

A great soup on its own. I make my own richly flavored broth for the recipe using two large smoked turkey legs. Add legs to pot, cover with water, add 2 celery ribs (chunked), 1 large onion (chopped), 2 bay leaves, 1 tbs. peppercorns, cover and simmer until meat falls away from bone. Reserve meat and discard bones. Strain and defat broth. Use reserved meat in place of bacon. I also used leeks in place of the onion for the finished soup. Otherwise all other ingredients are the same.
ruxoos

Oct 23, 2013

A winner! We replaced the whipping cream with milk (it was all we had) and added crushed red pepper flakes. It turned out great.